Monday, June 1, 2009

I used to have a list of ‘forbidden foods’, foods I couldn’t eat due to my misconception that they were high in fat and/or high in calories. Although they were nutritious and good for me, I believed they would make me fat. As I overcame this deceptive perception, I began to eat and thoroughly enjoy those forbidden foods, one being the delectable egg. Around the same time I began eating eggs, I began eating organic, which is how I stumbled upon a local farm that produces organic eggs from cage free hens, Windsor Dairy, located in Windsor Colorado. I was first introduced to Windsor Dairy at the Boulder Farmer’s Market where Meg & Arden, founders of Windsor Dairy, are our there weekly educating consumers about why they produce grassfed, organic products. Their cage free organic eggs are a little more expensive then conventional, $5/dozen, but there is no comparison with what you get in return. They are better tasting, nutritious, socially responsible, sustainable and local. Understanding the measures taken in producing better eggs has helped me feel better about what I cook and eat. Check out your local farmer’s market to see what they have to offer…and if you find eggs, try this recipe for BBLD (breakfast, brunch, lunch dinner)…

Poaching eggs is a great way to get all their nutrients while keeping the yolk intact thereby creating rich a flavorful ‘eggcelent sauce’ without adding any extra ingredients or calories.

Make Green Tea concentrate: Bring 8 oz water to a boil and let cool for 3 minutes, which will bring water to 175°, a good temperature to steep white tea. Place 2 heaping TBS of tea in an 8 oz measuring cup. Pour hot water over tea leaves and steep for 3 minutes. Strain tea leaves.*

Preheat broiler for toast.

Poach Eggs: Place green tea concentrate in small skillet, add the vinegar and bring to a low boil. (I just recently learned about adding vinegar to the poaching liquid from Cooking Light Magazine. As I experimented with this technique, I realized that they were correct; adding vinegar helped set the whites quicker.) Crack each egg separately and place each egg in a small bowl. Individually poach each egg by gently placing egg in green tea concentrate and cook until white is set and yolk remains soft and transparently yellow.Rinse small bowl while egg cooks and fill with warm water. With a slotted spoon, spoon out egg, drain liquid and place egg back in small bowl with warm water. Repeat with remaining eggs.

In a single layer, place bread on baking sheet, place in oven and broil for 2 minutes, until golden brown.

Sunday, March 29, 2009

Did you know that The Food Network just launched a magazine. Well, if you didn't you should because it not only has great recipes & cooking tips from your favorite food network stars; it also has ideas on how to save on food & ways to win some extra money & gain recognition...For example, you can enter an original recipe to the Chairman of Iron Chef America and win $500 toward foodnetworkstore.com and appear in an upcoming issue of The Foodnetwork magazine...

I was so excited to read about this contest since The Iron Chef is one of favorite shows to watch. A couple of months ago I threw an Iron Chef birthday party for myself. I bet you can probably figure out what the secret ingredient was? OK, I'll give you a hint; it starts with the letter T...First 3 people to post the correct answer will win a sample of the secret ingredient...Stay tuned for next week's post and I will tell you how to throw an Iron Chef party...I'll also tell you about my personal encounter with one of my favorite iron chef's!

Anyhow, there is still time to enter Iron Chef's contest in the Food Network Magazine but in order to do so, you need to know what the secret ingredient is...CITRUS!!! What a diverse and intense ingredient. Lemons, limes, oranges, grapefruits, tangerines...Sour, sweet, savory, tart, caramelized, zested, juiced, peeled and seeded...

I decided to keep it simple, fresh, healthy, fun and alway Tea-Licious...

Place the milk in a medium saucepan and heat to a simmer. Pour half over the GREEN ROASTED MINT tea leaves in a medium bowl and let steep for 30 minutes; strain, pressing all the liquid from the tea bags.

Stir powdered milk into remaining milk and keep warm over low heat.

Place egg yolks and agave in a medium bowl. Using a hand mixer or whisk, beat until thick and pale yellow (the consistency of mayonnaise). While mixing, slowly add the hot milk and whisk until blended.

Stir the egg mixture back into the saucepan and add the tea-infused milk; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 °F when checked with an instant-read thermometer.

Strain the custard through a fine mesh strainer into a medium bowl. Stir in cream, cover and refrigerate at least 6 hours before continuing.

Turn ice cream machine on (I personally use the ICE 20 by Crusinart); pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

PREPARATION: Bring water and sugar to a boil in a large saucepan. Add tea and remove from the heat. Cover the pan and steep for 10 minutes. Strain the tea leaves and discard. Place the pan over medium–high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes. Remove the pan from the heat. Add caramels and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours. Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes. Serves: 6

Monday, February 16, 2009

One night when preparing smoked chicken for my family and friends, I realized I ran out of smoking chips but I had a lot of ERAL OF GREY loose tea. The aroma of the tea awakened my senses as I spread the leaves at the bottom of my Carermon Stovetop Smoker. Suddenly I was inspired to create a citrus rub to complement the bergamot and citrus tones of the EARL OF GREY and a creamy EARL OF GREY Gravy to complement the smokiness of the juicy chicken. I have incorporated this recipe in many of my Cooking with Tea classes and it gotten raves reviews. Try is and let me know how you like it!!!

Wednesday, February 11, 2009

I was making California rolls for a dinner party one night and the sushi rice did not turn out correct and I didn't have time to cook more rice so I decided to scoop the filling in endive spears. The result, a light, crunchy, slightly spicy and fun appetizer. The Matcha tea, a pulverized powder green tea, gives this dish a subtle earthy sweetness and complements the acidness of the lemon and vinegar, the creaminess of the mayo and the spiciness of the wasabi.

Sunday, February 8, 2009

I created this Oolong infused Prosciutto & Veggie Frittata because my husband wanted eggs for dinner the other night. As I cooked, I enjoyed a cup of Oolong tea but began to feel guilty because I didn't want to throw away my tea leaves yet I didn't want to re-steep and have another cup of tea. So, I decided to alleviate my guilt by infusing the frittata with a steeping of this buttery sweet Oolong tea which complemented the savory saltiness of the Prosciutto, eggs and earthiness of the veggies. I just served it for my girlfriends for brunch this morning, after a bachelorette night and it seemed to cured everybody's hangover.

In a large mixing bowl, whisk eggs, creamer and chilled steeped Oolong tea.

Pour in egg mixture to the veggies in the skillet and gently stir. Cover and reduce the heat to low and cook until eggs are almost set (about 8-10 minutes). Evenly add Prosciutto and basil to skillet and let sit for 1-2 minutes. Loosen edges with spatula and turn off stove.

Sprinkle cheese on top, place in oven and cook until the top started to brown (about 3-5 minutes). Take out of oven and let sit for 2-3 minutes. Loose edges with spatula.

Place a large serving plate over the pan and carefully invert to turn out the fritatta. Place another large serving plate over the plated fritatta and invert again so the cheese is facing up.

Cut into wedges and garnish with sliced avocado & diced tomatoes.

*How to make Oolong Tea Concentrate: Bring 5 oz water to boil and let cool for 2-3 minutes, which will bring water to 180 degrees, the temperature to steep Oolong tea. Place 2 TBS of tea in an 8 oz measuring cup. Pour 4 oz of hot water over tea leaves and steep for 3 minutes. Strain tea leaves and place liquid in refrigerator to chill. Reserve tea leaves and make freshly brewed iced or hot tea.

Tuesday, January 6, 2009

I submitted this video to compete in Season 5 of the Next Food Network Star. I am currently a semi-finalist and anxiously awaiting to hear back from them . In the meantime, check out my video submission for a Simply Tea-licious recipe.